What Happens inside Chocolate During Tempering
Tempering isn’t magic. It’s science and we went deep inside the chocolate for this one.
You may want to watch this as a primer.
Convection Ovens, Good or Bad?
Just a short video explaining how convection works and why how it works makes standard convection ovens less than perfect for roasting.
How To Use an Infrared Thermometer, Correctly.
There’s really only one assumption that tends to lead people to bad measurements. Give it a watch and see if you’re also assuming wrongly.
Why is My chocolate Gritty: Particle size, a primer
Particle size in chocolate making is vital to delivering amazing bars. Learn some science about what is really happening during refining.
How to Make Cocoa Butter Silk
We do sell it but only in the cooler months as it does not ship well in heat. So why not learn how to make it yourself?
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Have a question for Alchemist John?
Making your own chocolate? have questions about any step of the process? Why not Ask The Alchemist? He regularly answers reader questions (over 300 answers are waiting for you, maybe he answered your question already) and we've just launched the new ATA video series where he demonstrates the real world answers to your chocolate making questions!